US10905138B2 - Effervescent beverage and method pertaining to same - Google Patents

Effervescent beverage and method pertaining to same Download PDF

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Publication number
US10905138B2
US10905138B2 US15/541,756 US201615541756A US10905138B2 US 10905138 B2 US10905138 B2 US 10905138B2 US 201615541756 A US201615541756 A US 201615541756A US 10905138 B2 US10905138 B2 US 10905138B2
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sparkling beverage
extract
sparkling
ratio
nitrogen
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US20180000132A1 (en
Inventor
Masanori Shirai
Hidekazu Narita
Norikatsu SAWAI
Koji Yanagawa
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Sapporo Breweries Ltd
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Sapporo Breweries Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/10—Gas
    • A23V2250/124—Nitrogen

Definitions

  • the present invention relates to a sparkling beverage and a method relating to the same.
  • the present invention has been made in view of the problem described above, and one of the objects of the present invention is to provide a sparkling beverage having excellent foam properties and a method relating to the same.
  • the extract may be 1.20 w/v % or more.
  • the nitrogen content may be 20 ppm or more.
  • the sparkling beverage may have a NIBEM value of 240 seconds or more.
  • the sparkling beverage may be held in a container having a volume of 1 L or less.
  • a method of producing a sparkling beverage according to one embodiment of the present invention for solving the problem described above includes producing a sparkling beverage having a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0. According to the one embodiment of the present invention, a method of producing a sparkling beverage having excellent foam properties is provided.
  • a method according to one embodiment of the present invention for solving the problem described above includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage. According to the one embodiment of the present invention, a method of effectively improving the foam properties of the sparkling beverage is provided.
  • FIG. 1A is an explanatory diagram for showing examples of evaluation results for a relationship between a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage and foam adherence of the sparkling beverage in Examples according to one embodiment of the present invention.
  • FIG. 1B is an explanatory diagram for showing examples of evaluation results for a relationship between a nitrogen content (ppm) of the sparkling beverage and foam adherence of the sparkling beverage in Examples according to one embodiment of the present invention.
  • FIG. 2 is an explanatory diagram for showing examples of evaluation results for a relationship between a ratio of a nitrogen content (ppm) to an extract (w/v %) of the sparkling beverage and a NIBEM value of the sparkling beverage in Examples according to one embodiment of the present invention.
  • FIG. 3 is an explanatory diagram for showing examples of evaluation results for a relationship between a ratio of a nitrogen content (ppm) to a extract (w/v %) of the sparkling beverage and a score given to the sparkling beverage in a sensory test in Examples according to one embodiment of the present invention.
  • a sparkling beverage according to the embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0.
  • a method of producing a sparkling beverage according to the embodiment of the present invention is a method including producing a sparkling beverage having a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0.
  • a method of improving foam properties of a sparkling beverage according to the embodiment of the present invention is a method including adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of the sparkling beverage to less than 28.0, to thereby improve the foam properties of the sparkling beverage.
  • the sparkling beverage has excellent foam properties by virtue of having a ratio of a nitrogen content (ppm) to an extract (w/v %) (hereinafter referred to as “nitrogen/extract ratio”) of the sparkling beverage that is less than 28.0.
  • the inventors of the present invention have made extensive investigations with regard to technical means for improving foam properties of a sparkling beverage, in view of a problem in that when a nitrogen content of a sparkling beverage is merely adjusted, the foam properties of the sparkling beverage cannot be sufficiently improved in some cases.
  • the inventors have surprisingly obtained a unique finding that the foam properties of the sparkling beverage are effectively improved by adjusting the ratio of the nitrogen content to the extract (nitrogen/extract ratio) of the sparkling beverage to a specific range.
  • the inventors have completed the present invention.
  • the nitrogen/extract ratio of the sparkling beverage is not particularly limited as long as the nitrogen/extract ratio is less than 28.0.
  • the nitrogen/extract ratio may be, for example, preferably 25.0 or less, more preferably 23.0 or less, particularly preferably 20.0 or less. While the lower limit value of the nitrogen/extract ratio is not particularly limited as long as the nitrogen/extract ratio falls within a range where the effect provided by the present invention is obtained, the nitrogen/extract ratio may be, for example, 3.0 or more, or 5.0 or more.
  • the extract of the sparkling beverage is not particularly limited as long as the nitrogen/extract ratio falls within the above-mentioned specific range.
  • the extract may be, for example, 1.20 w/v % or more.
  • the extract of the sparkling beverage may be, for example, preferably 1.50 w/v % or more, more preferably 2.00 w/v % or more, particularly preferably 2.50 w/v % or more.
  • the extract of the sparkling beverage may be, for example, 10.0 w/v % or less.
  • the extract (w/v %) of the sparkling beverage is measured as described below. That is, when the ethanol content of the sparkling beverage is 0.5 vol % or more and the extract of the sparkling beverage is 10.0 w/v % or less, the extract (sometimes called a real extract) (w/v %) of the sparkling beverage is measured in accordance with a method disclosed in the literature: “Revised BCOJ Beer Analysis Method, Enlarged and Revised Edition 2013 (edited by Brewery Convention of Japan (Analysis Committee), Brewers Association of Japan, publishing office: The Brewing Society of Japan)”, “8.4 Real Extract”, “8.4.3 Alcolyzer Method”.
  • the extract (w/v %) of the sparkling beverage is measured in accordance with a method disclosed in the literature: “Revised BCOJ Beer Analysis Methods, Enlarged and Revised Edition 2013 (edited by Brewery Convention of Japan (Analysis Committee), Brewers Association of Japan, publishing office: The Brewing Society of Japan)”, “7.2 Extract”.
  • the extract (w/v %) of the sparkling beverage is measured as extract content defined in Liquor Tax Act of Japan, i.e., the number of grams of nonvolatile components contained in a unit volume of 100 cubic centimeters at a temperature of 15° C.
  • the nitrogen content of the sparkling beverage is not particularly limited as long as the nitrogen/extract ratio falls within the above-mentioned specific range, and the nitrogen content may be, for example, 20 ppm or more. In addition, the nitrogen content of the sparkling beverage may be 25 ppm or more. Furthermore, the nitrogen content of the sparkling beverage may be 100 ppm or less.
  • the nitrogen content of the sparkling beverage is measured as described below. That is, as described later, the sparkling beverage is held in a container to be provided as a final sparkling beverage product. Then, the nitrogen content of the sparkling beverage is obtained by measuring a nitrogen gas pressure in an empty portion inside the container of the sparkling beverage product through use of a commercially available dissolved nitrogen/carbon dioxide gas analyzer (model 511 series, manufactured by HackUltra Co., Ltd.). The analyzer is equipped with a detector for nitrogen gas including a thermal conductivity detector (TCD) element.
  • TCD thermal conductivity detector
  • the nitrogen content (ppm) of the sparkling beverage is obtained by inserting a needle-like sampling part connected to a detector for nitrogen gas (measurement range: from 0 ppm to 350 ppm) of the analyzer into the empty portion inside the container of the sparkling beverage product, and then measuring the nitrogen gas pressure in the empty portion at 20° C.
  • the carbon dioxide gas pressure of the sparkling beverage is not particularly limited, and may be, for example, 1.00 kgf/cm 2 or more, 1.10 kgf/cm 2 or more, or 1.20 kgf/cm 2 or more.
  • the carbon dioxide gas pressure of the sparkling beverage may be, for example, 3.00 kgf/cm 2 or less.
  • the carbon dioxide gas pressure (kgf/cm 2 ) of the sparkling beverage is measured as described below. That is, in the same manner as in the case of the nitrogen content described above, the carbon dioxide gas pressure of the sparkling beverage is obtained by measuring a carbon dioxide gas pressure in the empty portion inside the container of the sparkling beverage product using the commercially available dissolved nitrogen/carbon dioxide gas analyzer (model 511 series, manufactured by HackUltra Co., Ltd.).
  • the carbon dioxide gas pressure (bar) of the sparkling beverage is obtained by inserting a needle-like sampling part connected to a detector for carbon dioxide gas (measurement range: from 0 bar to 10 bar) of the analyzer into the empty portion inside the container of the sparkling beverage product, and then measuring the carbon dioxide gas pressure in the empty portion at 20° C., and then, the carbon dioxide gas pressure (kgf/cm 2 ) of the sparkling beverage is finally obtained by converting the unit of the value (bar) measured with the detector for carbon dioxide gas into kgf/cm 2 .
  • the sparkling beverage may be held in a container. That is, in this embodiment, in a sparkling beverage product which includes a sparkling beverage and a container for holding the sparkling beverage, the nitrogen/extract ratio of the sparkling beverage may fall within the above-mentioned specific range.
  • the sparkling beverage product may not include a gas-holding device, such as a widget, in its container.
  • the empty portion inside the container may be filled with gas which contains nitrogen gas.
  • the empty portion inside the container may be filled with gas which contains nitrogen gas and carbon dioxide gas.
  • the empty portion inside the container is the headspace of the container. That is, the empty portion is a space formed between the liquid surface of the sparkling beverage in the container and the inner surface of the container.
  • the container is not particularly limited as long as the container can hold the sparkling beverage, and for example, a can, a bottle, or a barrel may be preferably used.
  • the size of the container is not particularly limited, and for example, the volume of the container may be 1 L or less. That is, for example, the container may be a can, a bottle, or a barrel having a volume of 1 L or less, may be a can or a bottle having a volume of 1 L or less, or may be a can or a bottle having a volume of 750 mL or less.
  • the lower limit value of the volume of the container is not particularly limited, and the volume may be, for example, 100 mL or more.
  • the container may be free of a connection port to a dispensing device, such as a server. That is, the container may be a can or a bottle having a volume of 1 L or less, or 750 mL or less, and being free of a connection port to a dispensing device, such as a server.
  • the container does not include a gas-holding device, such as a widget
  • excellent foam properties of the sparkling beverage are achieved merely by directly pouring the sparkling beverage from the container into a drinking container, such as a glass, without using a special dispensing device, such as a server.
  • a constituent material for the container is not particularly limited, and there may be used, for example, one or more kinds selected from a group consisting of metals, inorganic materials (such as glass and ceramics), and organic materials (such as resins and paper).
  • the container may be, for example, a can made of a metal (for example, aluminum or steel), a bottle made of glass or a bottle made of a resin (for example, a bottle made of polyethylene terephthalate (PET): PET bottle), a barrel made of a metal (for example, aluminum or steel) or a barrel made of a resin.
  • a metal for example, aluminum or steel
  • a bottle made of glass or a bottle made of a resin for example, a bottle made of polyethylene terephthalate (PET): PET bottle
  • PET polyethylene terephthalate
  • barrel made of a metal for example, aluminum or steel
  • a barrel made of a resin for example, aluminum or steel
  • the sparkling beverage is a beverage having foam properties including a foam-forming property and a foam-stability. That is, the sparkling beverage is, for example, a beverage containing carbon dioxide gas and having: a foam-forming property for forming a foam layer on a top of a liquid surface when poured into a container, such as a glass; and a foam-stability for holding the formed foam for a certain period of time or longer.
  • the sparkling beverage may be a sparkling alcoholic beverage.
  • the sparkling alcoholic beverage is a sparkling beverage having an ethanol content of 1 vol % or more (alcohol content of 1% or more).
  • the ethanol content of the sparkling alcoholic beverage is not particularly limited as long as the ethanol content is 1 vol % or more, and the ethanol content may be, for example, from 1 vol % to 20 vol %.
  • the sparkling beverage may be a sparkling non-alcoholic beverage.
  • the sparkling non-alcoholic beverage is a sparkling beverage having an ethanol content of less than 1 vol %.
  • the ethanol content of the sparkling non-alcoholic beverage is not particularly limited as long as the ethanol content is less than 1 vol %, and the ethanol content may be, for example, less than 0.5 vol %, less than 0.05 vol %, or less than 0.005 vol %.
  • the color value of the sparkling beverage may be 50 EBC or less, preferably 30 EBC or less, more preferably 15 EBC or less.
  • a color of foam formed on a liquid surface of the sparkling beverage is made uncolored white.
  • a method of adjusting a color value of the sparkling beverage is not particularly limited, and for example, the sparkling beverage of which color value falls within such range as described above may be preferably produced on the basis of the composition of a raw material and/or conditions under which a raw material solution is prepared (preparation conditions).
  • the color value of the sparkling beverage is measured in accordance with a method disclosed in the literature: “Revised BCOJ Beer Analysis Method, Enlarged and Revised Edition 2013 (edited by Brewery Convention of Japan (Analysis Committee), Brewers Association of Japan, publishing office: The Brewing Society of Japan)”, “8.8 color value”, “8.8.2 Absorbance Method (IM)”.
  • the improvement of foam properties of a sparkling beverage is confirmed by, for example, an increase in NIBEM value of the sparkling beverage.
  • the NIBEM value is used as an indicator of the foam-stability of a sparkling alcoholic beverage, such as beer.
  • the NIBEM value is evaluated as a time (seconds) required for reducing a height of foam formed when a sparkling beverage is poured into a predetermined container by a predetermined amount.
  • the NIBEM value of the sparkling beverage is measured in accordance with a method disclosed in the literature: “Revised BCOJ Beer Analysis Method, Enlarged and Revised Edition 2013 (edited by Brewery Convention of Japan (Analysis Committee), Brewers Association of Japan, publishing office: The Brewing Society of Japan)”, “8.29 Foam—Foam-stability Measurement Method using NIBEM-T-”.
  • a larger NIBEM value means that foam properties of the sparkling beverage are more excellent.
  • the NIBEM value of the sparkling beverage in which the nitrogen/extract ratio falls within the above-mentioned specific range is large compared to that of a sparkling beverage in which the nitrogen/extract ratio falls outside the specific range.
  • the NIBEM value of the sparkling beverage in which the nitrogen/extract ratio falls within the above-mentioned specific range may be, for example, 240 seconds or more, and may be preferably 250 seconds or more, more preferably 280 seconds or more, particularly preferably 300 seconds or more.
  • the NIBEM value of the sparkling beverage in which the nitrogen/extract ratio falls within the above-mentioned specific range may be larger than that of the sparkling beverage in which the nitrogen/extract ratio falls outside the specific range by 10 or more, and may be preferably larger by 30 or more, more preferably larger by 50 or more.
  • An improvement of foam properties of the sparkling beverage may be confirmed by, for example, a degree of a foam adherence of the sparkling beverage.
  • the foam adherence of a sparkling beverage is measured by pouring the sparkling beverage into a glass, and after disruption of foam through passage of a certain period of time, optically scanning a glass surface to which the foam has adhered, and is then evaluated as a ratio (%) of an area of a part covered with foam with respect to a total area scanned. A higher value of the foam adherence (%) means that the foam properties of the sparkling beverage are more excellent.
  • the foam adherence of the sparkling beverage in which the nitrogen/extract ratio falls within the above-mentioned specific range is large compared to that of a sparkling beverage in which the nitrogen/extract ratio falls outside the specific range.
  • the foam adherence of the sparkling beverage in which the nitrogen/extract ratio falls within the above-mentioned specific range may be, for example, 60.0% or more, and may be preferably 70.0% or more, more preferably 80.0% or more.
  • a sparkling beverage in which the nitrogen/extract ratio falls within the above-mentioned specific range is produced.
  • the method of producing a sparkling beverage is not particularly limited as long as the method involves adjusting the nitrogen/extract ratio of the sparkling beverage to the above-mentioned specific range, and for example, the method may include preparing a raw material solution using a plant raw material to produce the sparkling beverage using the raw material solution.
  • the raw material solution is prepared by mixing the plant raw material with water (preferably hot water).
  • the obtained raw material solution contains a component extracted from the plant raw material.
  • the plant raw material is not particularly limited as long as the plant raw material can be used in a production of a beverage, and the plant raw material may contain, for example, one or more kinds selected from a group consisting of grains (for example, one or more kinds selected from a group consisting of barley, wheat, rice, and corn), beans, and potatoes. Those grains, beans, and potatoes may be germinated, or ungerminated.
  • a group consisting of grains for example, one or more kinds selected from a group consisting of barley, wheat, rice, and corn
  • beans, and potatoes may be germinated, or ungerminated.
  • the plant raw material may be, for example, one or more kinds selected from a group consisting of malt, barley, and wheat.
  • the malt may be, for example, barley malt and/or wheat malt.
  • the barley malt is obtained by germinating barley.
  • the wheat malt is obtained by germinating wheat.
  • a use of the malt may be use of a malt extract.
  • As the malt extract a commercially available malt extract may be used.
  • the plant raw material may contain hops.
  • the plant raw material may contain: one or more kinds selected from a group consisting of grains (for example, one or more kinds selected from a group consisting of barley, wheat, rice, and corn), beans, and potatoes; and hops.
  • the plant raw material may contain: one or more kinds selected from a group consisting of malt, barley, and wheat; and hops.
  • the raw material solution may be prepared through saccharification. That is, in this case, the raw material solution is prepared by mixing the malt with water (preferably hot water) and subjecting the resultant mixed liquid to saccharification.
  • the saccharification is performed by, for example, maintaining the mixed liquid containing malt and water at a temperature (for example, from 30° C. to 80° C.) at which a digestive enzyme (for example, an amylase or a protease) contained in the malt acts.
  • the raw material solution may be prepared by, for example, mixing the malt with water (preferably hot water), and adding the hops to the resultant mixed liquid, followed by boiling.
  • the raw material solution may be prepared by, for example, mixing the malt with water (preferably hot water), subjecting the mixture to saccharification, and then adding the hops, followed by boiling.
  • the method of producing a sparkling beverage according to this embodiment of the present invention may include: preparing a raw material solution using a plant raw material; and adding a yeast to the raw material solution to perform alcoholic fermentation.
  • a sparkling alcoholic beverage may be produced, or a sparkling non-alcoholic beverage may be produced.
  • a fermentation liquid after the alcoholic fermentation may be subjected to alcohol removal treatment for reducing its ethanol content to produce the sparkling non-alcoholic beverage using the fermentation liquid after the alcohol removal treatment.
  • the fermentation liquid after the alcoholic fermentation may be diluted to produce the sparkling non-alcoholic beverage.
  • the alcoholic fermentation is initiated by adding a yeast (for example, a beer yeast) to the raw material solution.
  • a yeast for example, a beer yeast
  • the alcoholic fermentation is performed by, for example, maintaining a fermentation liquid prepared by adding a yeast to the raw material solution at a predetermined temperature (for example, from 0° C. to 30° C.) for a predetermined time (for example, from 1 day to 14 days).
  • the concentration of the yeast in the fermentation liquid at the beginning of the fermentation is not particularly limited, and may be, for example, from 1 ⁇ 10 6 cells/mL to 3 ⁇ 10 9 cells/mL.
  • maturation may be performed after the alcoholic fermentation. That is, in this case, the sparkling beverage is produced by performing alcoholic fermentation and further performing maturation.
  • the maturation is performed by further maintaining the fermentation liquid after the alcoholic fermentation at a predetermined temperature for a predetermined time. During the maturation, insoluble substances in the fermentation liquid are precipitated to remove turbidity, and flavor is improved.
  • the method of producing a sparkling beverage according to the embodiment of the present invention may include, for example, preparing a raw material solution using a plant raw material to produce the sparkling beverage using the raw material solution without performing alcoholic fermentation.
  • a sparkling non-alcoholic beverage may be produced, or a sparkling alcoholic beverage may be produced.
  • ethanol may be added.
  • a method of imparting foam properties to the beverage without performing alcoholic fermentation for example, one or more kinds selected from a group consisting of carbonated water and carbon dioxide gas may be used.
  • the sparkling beverage may be produced by, for example, mixing the raw material solution with any other raw material.
  • the other raw material for example, one or more kinds selected from the group consisting of saccharides, dietary fibers, acidulants, dyes, flavors, sweeteners, and bittering agents may be used.
  • a method of adjusting the nitrogen/extract ratio to the above-mentioned predetermined range is not particularly limited as long as the method involves adjusting the extract (w/v %) of the sparkling beverage and/or adjusting the nitrogen content of the sparkling beverage.
  • the extract (w/v %) of the sparkling beverage may be adjusted on the basis of, for example, one or more selected from a group consisting of: a composition of the raw material solution (a composition of the raw material solution is adjusted on the basis of, for example, a composition of the raw material and/or conditions under which the raw material solution is prepared (preparation conditions)); conditions for the alcoholic fermentation (for example, one or more selected from a group consisting of a temperature of alcoholic fermentation, number of days of alcoholic fermentation, an amount of yeast, and aeration); and dilution.
  • a composition of the raw material solution a composition of the raw material solution is adjusted on the basis of, for example, a composition of the raw material and/or conditions under which the raw material solution is prepared (preparation conditions)
  • conditions for the alcoholic fermentation for example, one or more selected from a group consisting of a temperature of alcoholic fermentation, number of days of alcoholic fermentation, an amount of yeast, and aeration
  • the extract (w/v %) of the sparkling beverage may be adjusted on the basis of, for example, one or more selected from a group consisting of: a composition of the raw material solution (a composition of the raw material solution is adjusted on the basis of, for example, a composition of the raw material and/or conditions under which the raw material solution is prepared (preparation conditions)); and a composition of the other raw material to be mixed with the raw material solution.
  • the nitrogen content (ppm) of the sparkling beverage may be adjusted on the basis of one or more selected from a group consisting of: contact between the sparkling beverage and nitrogen gas (for example, filling of gas which contains nitrogen into an empty portion inside a container in which the sparkling beverage is held); addition of liquid nitrogen to the sparkling beverage (for example, addition of liquid nitrogen into a container in which the sparkling beverage is held); and blowing of nitrogen gas into the sparkling beverage.
  • nitrogen gas for example, filling of gas which contains nitrogen into an empty portion inside a container in which the sparkling beverage is held
  • addition of liquid nitrogen to the sparkling beverage for example, addition of liquid nitrogen into a container in which the sparkling beverage is held
  • blowing of nitrogen gas into the sparkling beverage for example, blowing of nitrogen gas into the sparkling beverage.
  • a raw material solution was prepared using plant raw materials.
  • the plant raw materials malt and hops were used.
  • the malt barley malt was used. That is, a raw material solution was prepared using raw materials containing malt, hops, and water.
  • the ratio of the malt in the raw materials excluding the hops and the water was 67 wt % or more.
  • the ratio of the malt in the raw materials excluding the hops and the water was less than 25 wt %.
  • a mixed liquid obtained by mixing the raw materials except the hops was maintained at 65° C. to be subjected to saccharification. Further, the hops were added to the mixed liquid after the saccharification, followed by boiling. The mixed liquid after the boiling was cooled to provide the raw material solution.
  • the sparkling beverage was a sparkling alcoholic beverage having an ethanol content of from 5 vol % to 6 vol % and a color value of from 5 EBC to 8 EBC.
  • Example 1 six kinds of sparkling beverages different from each other in extract (w/v %) and nitrogen content (ppm) were produced.
  • the extract was mainly adjusted by the composition of the raw materials and conditions under which the raw material solution was prepared (preparation conditions).
  • an aluminum can having a volume of 371 mL was filled with 350 mL of each of the sparkling beverages, liquid nitrogen was added dropwise to the empty portion inside the can, and finally, the can was sealed.
  • a sparkling beverage product which includes the sparkling beverage and the can holding the sparkling beverage was produced.
  • the extract of each of the sparkling beverages was measured. That is, a pull-tab of the can of the sparkling beverage product was opened to form an opening, and the sparkling beverage was poured from the opening into a predetermined container. Then, the extract (real extract) (w/v %) of the sparkling beverage was measured in accordance with a method disclosed in the literature: “Revised BCOJ Beer Analysis Method, Enlarged and Revised Edition 2013, edited by Brewery Convention of Japan (Analysis Committee), Brewers Association of Japan”, “8.4.3 Alcolyzer Method”.
  • the nitrogen content of each of the sparkling beverages was measured.
  • a commercially available dissolved nitrogen/carbon dioxide gas analyzer (model 511 series, manufactured by HackUltra Co., Ltd.) was used. The analyzer was equipped with a detector for nitrogen gas and a detector for carbon dioxide gas each including a thermal conductivity detector (TCD) element.
  • TCD thermal conductivity detector
  • the nitrogen content and the carbon dioxide gas pressure of the sparkling beverage inside the can of the sparkling beverage product were measured at 20° C. by inserting, into the sparkling beverage, a needle-like sampling part connected to the detector for carbon dioxide gas and the detector for nitrogen gas in the analyzer.
  • the measurement with the detector for carbon dioxide gas was performed in a range of from 0 bar to 10 bar, and the measurement with the detector for nitrogen gas was performed in a range of from 0 ppm to 350 ppm.
  • the NIBEM value of each of the sparkling beverages was measured. That is, the NIBEM value of the sparkling beverage held in the container of the sparkling beverage product was measured in accordance with a method disclosed in the literature: “Revised BCOJ Beer Analysis Method, Enlarged and Revised Edition 2013 (edited by Brewery Convention of Japan (Analysis Committee), Brewers Association of Japan, publishing office: The Brewing Society of Japan)”, “8.29 Foam—Foam-stability Measurement Method using NIBEM-T-”. Specifically, first, from the can of the sparkling beverage product, foam of the sparkling beverage was extracted into a standard glass using a foam extractor.
  • NIBEM-TPH a commercially available measurement apparatus
  • the foam adherence of each of the sparkling beverages was measured. That is, the glass surface having foam adhering thereto after measuring the NIBEM value as described above was optically scanned using a commercially available measurement apparatus (Nibem Cling Meter, manufactured by Haffmans), and the ratio of the area of a part covered with foam with respect to the total area scanned was evaluated as the foam adherence (%).
  • a sensory test was performed by four experienced panelists. That is, each of the panelists performed a five-grade evaluation for each of the sparkling beverages by giving a score of 1, 2, 3, 4, or 5. Then, for each of the sparkling beverages, the arithmetic average of the scores given was calculated. A larger score given means that the flavor was evaluated to be more excellent.
  • FIG. 1A and FIG. 1B the evaluation results of the foam adherence are shown.
  • the horizontal axis represents the nitrogen/extract ratio
  • the vertical axis represents the foam adherence (%).
  • the horizontal axis represents the nitrogen content (ppm)
  • the vertical axis represents the foam adherence (%).
  • the evaluation results of the NIBEM value are shown.
  • the horizontal axis represents the nitrogen/extract ratio
  • the vertical axis represents the NIBEM value (seconds).
  • FIG. 3 the results of the sensory test are shown.
  • the horizontal axis represents the nitrogen/extract ratio
  • the vertical axis represents the score (arithmetic average).
  • filled circles represent the results of Example 1
  • outlined triangles represent the results of Example 2.
  • the foam adhering ratio was 59.2% or less (from 29.2% to 59.2%) when the nitrogen/extract ratio was 28.0 or more (the extract was 1.14 w/v %), the foam adhering ratio was remarkably high when the nitrogen/extract ratio was less than 28.0. Specifically, when the nitrogen/extract ratio was 16.9 or less (the extract was from 2.34 w/v % to 4.01 w/v %), the foam adhering ratio was 83.8% or more (from 83.8% to 100.0%).
  • FIG. 1B when attention was focused on only the nitrogen content, no clear tendency was found between the nitrogen content and the foam adherence. That is, as shown in FIG. 1A and FIG. 1B , surprisingly, foam properties were effectively improved by adjusting the nitrogen/extract ratio to the specific range.
  • the nitrogen contents of the twelve kinds of sparkling beverages were from 25.9 ppm to 44.9 ppm.
  • the NIBEM value was 237 seconds or less (from 202 seconds to 237 seconds) when the nitrogen/extract ratio was 28.0 or more
  • the NIBEM value was remarkably large when the nitrogen/extract ratio was less than 28.0.
  • the nitrogen/extract ratio was 16.9 or less
  • the NIBEM value was 253 seconds or more (from 253 seconds to 398 seconds).
  • the NIBEM value was 270 seconds or less when the extract was 2.33 w/v % or less
  • a larger NIBEM value was obtained when the extract was larger. That is, when the extract was 2.99 w/v % or more, the NIBEM value was 351 seconds or more.
  • the score given in the sensory test was 2.3 or less (from 1.3 to 2.3) when the nitrogen/extract ratio was 28.0 or more, the score was remarkably large when the nitrogen/extract ratio was less than 28.0. Specifically, when the nitrogen/extract ratio was 16.9 or less, the score given in the sensory test was 3.0 or more (from 3.0 to 4.5).

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US11578293B2 (en) * 2018-08-06 2023-02-14 Steven M. duBois Nitrogen infused sparkling wine and methods of making same

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